Monday, June 11, 2012
Recipe: Italian Herb Baked Chicken & Pasta
Every evening I join my Husband, David in the kitchen to cook dinner. He is our house chef so already knows what we are preparing before I do.
Tonight we prepared, OK I just assist mainly, this Italian Herb Baked Chicken & Pasta. The recipe is property of McCormick as it was taken from their packet, stating that this is a NEW recipe. My Son In Law had two helpings and shared that he thought it was good. I had one serving and enjoyed it greatly, must admit I ate two rolls with it. Delicious is my final thought on this dish, filling, and served all 4 adults in our household with ample helpings. Italian Herb Baked Chicken & Pasta
Ingredients2 cups uncooked medium pasta, such as rotini, penne or ziti
1 pkg. McCormick Seasoning Mix Italian Herb Baked Chicken & Pasta
1 lb. uncooked boneless skinless chicken breasts, cut into 1 inch cubes
2 cups shredded mozzarella cheese, divided
1 1.2 cups water
1 can (14 1/2 oz.) petite diced tomatoes, do not drain
DirectionsPlace pasta chicken and 1 cup of the cheese in a 13x9 inch baking dish.
Mix, water, seasoning mix and tomatoes until well blended. Pour over pasta and chicken. Stir to coat well, making sure most of the pasta is covered with sauce. Cover with foil.
Bake in preheated 375 degrees oven 45 minutes or until chicken is cooked through. Remove foil and stir. Sprinkle with remaining 1 cup cheese.
Bake uncovered 5 minutes longer or until cheese is melted. Let stand 5 minutes. Sauce will continue to thicken upon standing.
Credit: Photographs are property of Kathy B owner of Southern Made In The Shade. Recipe is property of McCormick original spices. The review of this recipe is my own opinion and no compensation was taken.